Armenian Potato Salad With Red Onions And Green Pepper

3 pounds red-skinned potatoes
1 medium red onion, thinly sliced and separated into
rings
1 green pepper, seeded and finely chopped
3 Tablespoon minced fresh parsley
juice of 1/2 lemon
1/3 cup olive oil
salt, pepper and cayenne pepper to taste

Boil potatoes in their jackets until barely tender. Cool enough to handle,
cut into generous bite-size pieces while still warm. Place potatoes in a
large salad bowl along with onion rings and green pepper; mix well. Add
parsley and lemon juice; carefully toss again. Dribble oil over the
vegetables and season to taste with salt, pepper and cayenne pepper; toss
and set aside for several hours for salad ingredients to mellow. If
refrigerated, bring to room temperature before serving. (Goes well with
roasted lamb, chicken or simple fish recipes).Serves 8 to 12.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher,
Inc., Los Angeles. 1984. ISBN 0-87477-322-9
Posted by: Karin Brewer, Cooking Echo, 9/92



Source: rec.food.recipes